
Parsnip Puree
Ingredients
- 3 large parsnips peeled,cored & cut 3 to 4cm chunks
- 500ml whole milk
- 1 small spring of thyme
- 3 bay leaves
- 1 clove of garlic peeled
- 25g unsalted butter
Method
- Place the parsnips chunks into a heavy based saucepan with milk, bay leaves. thyme & garlic, if necessary top up with water to cover the parsnips by 1cm
- Bring to simmer & cook for 25 minutes or until parsnips are tender
- Remove the bay leaves & thyme & ladle ingredients into blend mixer. It is likely you will need to do this in batches.
- Puree parsnips until they are of a smooth & silky consistency
- Return the puree to a clean pan & season with salt & pepper & stir in butter until melted
- Heat through when ready to serve with other contents of dish.
- Pine nut crust
Pine Nut Crust
Ingredients
- 12 oz breadcrumbs
- 3 garlic cloves
- 12 tbl spoon of pine nuts
- 6oz butter
Method
- Blend the breadcrumbs, garlic, pinenuts & butter in a blender until smooth
Shallots & Red Wine Jus
Ingredients
- 250g shallots diced
- 4 tbl spoon olive oil
- 1 garlic clove lightly crushed
- sprig of rosemary
- 5tbl spoon balsamic vinegar
- 400ml red wine
- 400 brown game stock (preferably home made)
- knob of butter
Method
- Saute the shallots in a medium saucepan with olive oil on a high heat fro 3 minutes, stirring often & season with pepper.
- Add garlic & rosemary
- Continue cooking for a further 3 minutes stirring often to prevent the shallots from burning.
- Pour the vinegar & cook until evaporated away to a syrup then pour in the wine & cook until reduced by two thirds
- Pour in stock & bring to boil, then turn down the heat & simmer until reduce by two thirds again, to around 250ml
- Remove the garlic & rosemary add a little seasoning & finally whisk in the knob of butter
- Add any juices from the pheasant just before serving
Pheasant Breasts
Ingredients
- 4 Pheasant breasts
- Salt & pepper
- Good olive oil
Method
- Heat a non stick pan on medium heat , season the pheasants
- Cook for 1 to 2 minutes on each side
- Put the pine nut crust on top of the pheasants
- Pre- heat oven to 180c & cook the pheasants for approx 4 minutes
- Bring out of oven & leave to rest
- Warm up parsnip puree
- Plate up puree then pheasant breast on top & drizzle with red wine shallot jus.
- Serve with vegetables of your choice & enjoy